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Tweed Kettle
Tweed Kettle is a traditional Scottish recipe for a classic dish of salmon with a white wine and shallot sauce served with mushrooms. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Tweed Kettle.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesScottish Recipes
The Tweed must rank amongst Scotland's premier salmon rivers and though this dish originates in Edinburgh it's hardly surprising that it's been named in honour of the Tweed.
Ingredients:
1 whole fresh salmon, gutted and cleaned (about 900g)
salt and freshly-ground black pepper, to taste
2 shallots, finely chopped
pinch of ground
mace
150ml dry white wine
2 tbsp butter
100g mushrooms, chopped
2 tbsp
parsley, chopped
Method:
Lie the fish in a large fish kettle and add just enough water to barely cover the fish. Slowly bring to a boil then reduce to a very gentle simmer, cover and cook for about 3 minutes.
Carefully remove the salmon from the pan then allow to cool until you can handle it. Skin the fish, remove the bones then chop the flesh in to small cubes and set aside.
Return the skin, bones and any trimmings to the liquid in the kettle, bring to a boil then reduce to a simmer and cook for 15 minutes. Take off the heat, allow to cool slightly then strain the liquid and decant 150ml into a clean pan.
To this add the fish, mace, shallots and white wine. Season to taste then bring to a simmer, cover and cook for 10 minutes. Meanwhile, melt the butter in a pan and use to gently fry the mushrooms until soft. Drain these then add the cooked mushrooms to the salmon mixture and continue cooking for 5 minutes.
Turn into a serving bowl and garnish with the parsley. Traditionally this dish is served with mashed swede and/or potatoes.
